Jean-Baptiste Souillard operates as a micro-negociant, specializing in crafting cuvées of single vineyard bottlings of distinctive Northern Rhône terroirs. Jean-Baptiste’s wines are characterized by their freshness, elegance, and a distinct expression of their origins. His reds are noted for their savory, salty flavors with bright acidity and great structure, while his whites are floral and mineral-driven rather than rich and honeyed, reflecting his preference for early picking to maintain freshness.
Born in 1982, Jean-Baptiste grew up in a wine-focused family environment, with his father serving as the director of the Cave de Saint-Desirat, the major wine cooperative in the region. His early exposure to vineyards solidified his passion for winemaking, a path he was determined to follow from a young age.
Jean-Baptiste’s educational journey was extensive and dedicated to viticulture and oenology. He pursued eight years of wine-related studies, earning six diplomas and degrees, including the prestigious DNO (National Enology Diploma). His practical experience was equally impressive, including internships at renowned estates such as Château Latour in Pauillac and Comte Armand in Pommard, where he worked alongside Benjamin Leroux.
Before establishing his own winery, Jean-Baptiste worked from 2009 to 2014 at a laboratory in Cornas. This period provided him with valuable insights and connections in the Rhône Valley wine community. However, his desire to highlight the unique characteristics of individual terroirs led him to create his own negociant operation, focusing on single-vineyard wines. His approach is heavily influenced by the “Cistercian method,” emphasizing one parcel for one wine, allowing for distinct expressions of each vineyard’s terroir.
Jean-Baptiste’s vineyards are managed with lutte raisonnée practices, emphasizing minimal intervention and sustainability. He sources grapes from specific terroirs, often from the tops of hills where the granite soils enhance freshness and minerality in the wines. In the winery, he employs whole-cluster fermentation and indigenous yeast fermentations, often using small manual presses to introduce a degree of bitterness and tannin, which he believes provides structural support to his wines.
